Be still my heart and cut me the largest slice of this giant chocolate chip Cookie Cake!

A slice of easy chocolate chip cookie cake with frosting and sprinkles

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Topped with homemade fudge frosting, it’s an iconic dessert that has held a dear place in my heart since I would beg my mom to let us stop at the Great American Cookie Company every time we went to the mall.

I originally created this recipe as a birthday cookie cake for myself (because yes, I do in fact bake my own birthday dessert).

It was the perfect combination of nostalgic comfort and chocolate chip cookie bliss.

Now I’ve taken to making it for friends and family. It never fails to wow the crowd and leaves everyone with a smile.

Thick Chocolate Chip Cookie Cake on a blue serving plat with chocolate frosting and rainbow sprinkles

5 Star Review

“Made this cake for a friend and she loved it! There was just enough chocolate frosting and all of the flavors came together nicely.”

— Ana —

About this Giant Birthday Cookie Recipe

My inspiration is the original Great American Cookie Company recipe. In elementary school, I’d plead with my mom to let me bring one of their giant, double-frosted cookie cakes to school as my birthday treat.

The kids who brought the Great American chocolate chip cookie cakes were the coolest.

I still adore cookie cake as much as ever, but now I prefer to make it myself for a few reasons:

  • This is a recipe for real, homemade chocolate chip cookie cake from scratch, no cake mix or canned frosting to be found.
  • A giant chocolate chip cookie isn’t only bigger, it’s also EASIER to bake, because you don’t have to individually shape each cookie.
  • Make it your own. Why be limited to what Mrs. Fields or Great American Cookies offers? With this homemade giant cookie I get to decorate it as I please without limitations.

Today’s recipe is the winner of winners. Get ready to bake the BEST cookie cake recipe of all time!

A birthday cookie cake on a blue plate with sprinkles

How To Make Giant Cookie Cake from Scratch

This cookie is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully buttery throughout.

Making this giant cookie cake recipe will feel similar to making regular cookie dough, but you bake it in a single pan instead (a normal 9-or 10-inch springform pan makes a perfect cookie cake pan).

The Ingredients

  • Flour. I used part all-purpose flour and part white whole wheat flour in this recipe. The whole wheat flour adds a touch of extra nutrition and you can’t taste it.

Substitution Tip!

If you don’t have white whole wheat flour in your pantry, feel free to use only all-purpose flour in this recipe.

  • Nutmeg. A pinch of nutmeg is my secret ingredient to this cake’s special, extra-addictive flavor.
  • Egg + Egg Yolk. The binding agent that holds our giant cookie together. I added one extra yolk to give the cookie just the right amount of richness.
  • Milk. You can use any milk you have on hand, but the higher the fat content, the creamier the results. I used whole milk, and it was perfect.
  • Pure Vanilla Extract. A MUST in any chocolate chip cookie recipe.
  • Chocolate Chips. If you’re a fan of chocolate, this chocolate chip cookie cake recipe is perfect for you. This cake has more chips than you’d dare call appropriate, and you’ll love every single bite.

Substitution Ideas

It’s your birthday. Do it your way! While I enjoy a classic chocolate chip cookie cake, add or swap in other sweet mix-ins of your choice.

Here are just a few ideas:

  • Chopped Peanut Butter Cups
  • Diced Snicker Bars
  • Mini M&M’s
  • Chopped Nuts
  • Butterscotch or Caramel Chips
  • Frosting. While it’s optional, I guarantee that you won’t be disappointed.
A slice of a festive and fun birthday dessert with frosting

The Directions

  1. Whisk together the dry ingredients. Easy-peasy. 
  2. Beat together the butter and sugar. Be sure your butter is room temperature but not overly, puddly soft to give your cookie the best consistency.
  3. Next, beat in the egg and egg YOLK. Be sure you beat the egg and egg yolk in one at a time as directed. Your patience will be rewarded.
  4. Now, add the chocolate chips.
  5. Once your cookie dough is ready, shape and chill it for your pan. I know it’s tempting to skip refrigeration, but it is necessary for the recipe.
  6. Bake for 20 to 25 minutes at 350 degrees F. Frost. ENJOY!

Make Ahead  + Storage Tips

  • To Make Ahead. Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
  • To Store. Cover and store leftovers at room temperature for up to 3 days.
  • To Freeze. Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.


You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers. YUM!

A beautifully decorated chocolate chip cookie cake on a blue plate

Pair this with

Recommended Tools

  • Baking Spray. This is essential for a cookie cake that doesn’t stick.
  • Stand Mixer. One of my most beloved and useful kitchen appliances.

The Best Springform Pan

I find that a springform pan is the ideal cookie cake pan because the removable sides make it easy to lift and remove the cookie cleanly (and without tragic breakage) for decorating and serving.

A slice of giant cookie cake with chocolate chips and frosting

Whether you’re celebrating a special occasion or are simply in the mood for a chocolate chip cookie cake (I don’t blame you), this scrumptious recipe will make any day feel a little more special.  

I can tell you that I have definitely not hit the age where I’m too old to bake myself a giant chocolate chip birthday cookie cake, and I hope I never do.

Ultra soft, ultra chewy Chocolate Chip Cookie Cake from scratch! The BEST recipe. EASY and the rich chocolate fudge frosting tastes incredible. Decorate for a special homemade birthday dessert or just enjoy a giant slice. Recipe at | @wellplated

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Ultra soft, ultra chewy Chocolate Chip Cookie Cake from scratch! The BEST recipe. EASY and the rich chocolate fudge frosting tastes incredible. Decorate for a special homemade birthday dessert or just enjoy a giant slice. Recipe at | @wellplated

Cookie Cake

4.89 from 9 votes
A giant chocolate chip cookie cake recipe that's easy, rich and chewy. This homemade version beats Great American Cookie Cakes by a mile!

Prep: 20 mins
Cook: 20 mins
Total: 40 mins

Servings: 12 slices


For the Chocolate Chip Cookie Cake:

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg optional
  • 10 tablespoons unsalted butter softened to room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1 tablespoon whole milk*
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups semisweet chocolate chips

Chocolate Fudge Frosting (optional):

  • 1 1/2 cups powdered sugar plus 2 tablespoons
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter softened to room temperature
  • 2 tablespoons whole milk*
  • 1/2 teaspoon instant espresso powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt to taste


  • For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
  • Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed. Lay two large sheets of plastic wrap down on counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
  • When ready to bake, preheat the oven to 350 degrees F (if using a clear glass dish, reduce temperature to 325 degrees F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
  • Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
  • Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.


  • *You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
  • Store leftovers at room temperature for up to 3 days.
  • Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Baked cookie cake can be frozen frosted or unfrosted for up to 2 months.
  • You may have some frosting leftover, which you can save for another use. Try it dipped with pretzels or spread over graham or Ritz crackers.


Serving: 1(of 12), without frostingCalories: 335kcalCarbohydrates: 41gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgPotassium: 181mgFiber: 3gSugar: 23gVitamin A: 324IUVitamin C: 1mgCalcium: 33mgIron: 2mg

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More Delicious Birthday Recipes

Here are some of my other favorite birthday desserts from years past:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin,
     Can you make this in a sheet pan?? Would I need to double or triple the recipe? I need a big one for my daughter to bring to her dance studio??

    1. Hi Rhea, I’m guessing you could! I think you’d be safe to double the recipe (tripling can sometimes cause problems). This chart is really helpful for knowing about how much volume is in each baking pan when converting to different sizes!

  2. This is a keeper!  I followed the recipe and even went out and got the white whole wheat flour.  It’s great, and one that will be a regular for us!  Thanks!5 stars

    1. Katherine, I’m happy to hear you enjoyed this cookie cake! Thanks so much for taking the time to leave this great review!

    1. Hi Kristina, yes, you can use all-purpose flour instead if you don’t have white whole wheat.

    1. Hi Sarah, I like the taste and bit of whole grain that comes from using both all-purpose and whole wheat flour, but if you don’t have the whole wheat, you can swap additional all-purpose flour.

  3. My kids always wanted cookie cakes from the grocery store for their birthdays! Homemade is SO much better! Love this wonderful recipe.5 stars

  4. The addition of nutmeg is brilliant and adds a great extra layer of flavor. Love that you call for using white whole wheat or whole wheat pastry flour. 5 stars

  5. Making this for my duaghter’s birthday. Can I make this in a 9 inch pan instead of a springform pan? Just wondering if I will be able to get the cookie out of the pan.


    1. Hi Christy, yes, other 9-inch round pans will work. If it’s too difficult to remove from the pan, it’s excellent served out of the dish too!

  6. Would you triple or quadruple the batter to make a jelly roll size pan cookie? The 1/2 sheet baking pan size I am trying to fill.

    1. Courtney, I am honestly not sure! I’d suggest looking up some baking pan conversions online (Joy of Baking and AllRecipes both have one I’ve used in the past), the comparing the pan size in this cookie cake recipe with the pan you’d like to use. I hope you enjoy the cake!

  7. I made this cake using applesauce to substitute about half of the butter called in the recipe, and use Reese’s cups with chocolate chips. I chilled the dough for about 2 hours. It came out great! Thanks for this awesome cookies cake!5 stars

  8. Made this cake for a friend and she loved it! There was just enough chocolate frosting and all of the flavors came together nicely.5 stars

  9. I didn’t let it chill but it came out perfect. The nutmeg is just the only ingredient I don’t understand to why it’s in there. I believe it throws it off but other than that it’s delicious !4 stars

    1. Hi Vicky! I’m glad you enjoyed the recipe—the nutmeg is listed as optional, so you can definitely leave it out if you prefer!

  10. I love your recipes and can’t wait to try this one. I like to print them out and save in sheet protectors in binders. Would you consider trying to format your recipes so that they print on one page? It would be so much easier to save them and so much better for the trees! :-) Thanks!!

    1. Hi Patricia! For the best and most compact formatting, you should select the green “Print” button directly under the photo in the recipe. This should open a new printable page without any ads or additional spaces. I hope this helps and that you enjoy the recipe!

  11. I do not have a 9inch spring form pan but I do have a smaller one that fits in my pressure cookder could I use this and make several cookies??
    Would the time be different in baking?

    1. Hi Diana! Using a smaller pan in the oven would be a total experiment. If you use a smaller pan, you’ll want to check it early, line it with parchment paper, and coat it with nonstick spray. If you decide to try it, I’d love to hear how it goes!

  12. Just in case anyone wants to know how hard it is to screw up this recipe, I’ll let you know it’s extremely difficult to. I used gluten free cup for cup flour, accidentally added 15 Tbs of butter instead of 10, and because it was so hard after being in the fridge (due to the excess butter) I had to knead it like playdoh to get it into my pan. I had yo cook it about 20 minutes longer than directed (again, probably because of the excess butter). But this turned out so fricking good. Everyone in my family loved it. It was super rich, but everyone in my family requested a cookie cake for their next birthday.5 stars

    1. Hi Suzanne! I’m sorry you had difficulty with the recipe! So glad you enjoyed it! Thank you for this kind review!

  13. Will be making this soon for the cookie cake can i use vegan butter and almond milk and for the frosting can i use almond milk as am dairy free i never had cookie cake before i love chocolate sooooooooooooooo much perfect for my birthday on 19 September and after office snacks will dm you if i make this and let you know how it goes Thanks Ramya